southwestern crustless quiche

Name: Southwestern Crustless Quiche
Ingredients: - 1/2 cup butter, 1 stick; - 1/2 cup flour; - 6 extra large eggs; - 1 pound monterey jack cheese, cubed or shredded; - 2 cups cottage cheese; - 1 cup milk; - 3 oz. cream cheese, softened; - 1 teaspoon baking powder; - 1 teaspoon salt; - 1/4 teaspoon white pepper; - 2 cans artichoke hearts, drained, chopped, 14 oz. each

(1 RATING)

31 Pinches

Lynnda Cloutier

Mission Viejo, CA

Updated on Apr 4, 2013

No crust for this quiche. It's from A Taste of Enchantment, Junior League of Albuquerque, New Mexico

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Ingredients

- 1/2 cup butter, 1 stick
- 1/2 cup flour
- 6 extra large eggs
- 1 pound monterey jack cheese, cubed or shredded
- 2 cups cottage cheese
- 1 cup milk
- 3 oz. cream cheese, softened
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cans artichoke hearts, drained, chopped, 14 oz. each

How To Make southwestern crustless quiche

Step 1

Melt butter in pan until melted. Stir in flour. Cook over medium low heat until smooth, stirring constantly.

Step 2

Whisk eggs in a bowl until blended. Stir in flour mixture, Monterey Jack cheese, cottage cheese, milk, cream cheese, baking powder and salt and white pepper.
Step 3

Arrange chopped artichokes over bottom of greased 9 x 13 inch baking pan. Spoon cheese mixture over top. Bake at 350 for 40 minutes. Serves 6 to 8
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